Snickerdoodle Cupcakes with Cinnamon Frosting

Snickerdoodle Cupcakes with Cinnamon Frosting is a lacto ovo vegetarian hor d'oeuvre. For 65 cents per serving, this recipe covers 4% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 3g of protein, 8g of fat, and a total of 233 calories. This recipe serves 24. Head to the store and pick up milk, cinnamon sugar, vanillan extract, and a few other things to make it today. 875 people have tried and liked this recipe. It is an inexpensive recipe for fans of American food. From preparation to the plate, this recipe takes approximately 35 minutes. It is brought to you by Deliciously Sprinkled. Overall, this recipe earns a not so outstanding spoonacular score of 18%. Users who liked this recipe also liked Snickerdoodle Cupcakes with Cinnamon Swirl Frosting, Snickerdoodle Cupcakes with Fluffy Seven Minute Frosting, and Snickerdoodle Cupcakes: Fluffy Frosting Perfection.

Servings: 24

 

Ingredients:

3 teaspoons baking powder

Cinnamon-sugar to sprinkle on top

5 large eggs

2¾ cups all-purpose flour

1 teaspoons ground cinnamon

1 Tablespoon heavy whipping cream*

1¼ cups milk

2 1/2 cups powdered sugar

½ teaspoons salt

¾ cup shortening

1 (2 sticks) cup unsalted butter, softened

2½ teaspoons vanilla extract

Equipment:

oven

muffin liners

hand mixer

muffin tray

bowl

stand mixer

knife

Cooking instruction summary:

Preheat oven to 350F degrees. Line (2) muffin tins with 24 cupcake liners. Set aside.In a medium bowl, mix flour, baking powder, 1 teaspoon cinnamon, and salt. Set aside.In large bowl, beat shortening with electric mixer on medium speed for 30 seconds. Gradually add sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla extract. Slowly add flour mixture, and milk and mixing until just combined. DO NOT OVERMIX!Pour the cupcake batter into the cupcake liners ( about 3/4 the way full).Bake 18 to 20 minutes or until toothpick inserted in center comes out clean.Allow cupcakes to cool before frosting.To make the frosting:Mix softened butter on medium speed with an electric or stand mixer. Beat for 30 seconds until smooth and creamy.Add powdered sugar, heavy whipping cream and vanilla extract. Increase to high-speed and beat for 3 minutes. Add more cream if needed for spreading consistency.Frost cupcakesusing a piping bag or knife.

 

Step by step:


1. Preheat oven to 350F degrees. Line (

2. muffin tins with 24 cupcake liners. Set aside.In a medium bowl, mix flour, baking powder, 1 teaspoon cinnamon, and salt. Set aside.In large bowl, beat shortening with electric mixer on medium speed for 30 seconds. Gradually add sugar.

3. Add eggs, one at a time, beating well after each addition. Beat in vanilla extract. Slowly add flour mixture, and milk and mixing until just combined. DO NOT OVERMIX!

4. Pour the cupcake batter into the cupcake liners ( about 3/4 the way full).


Bake 18 to 20 minutes or until toothpick inserted in center comes out clean.Allow cupcakes to cool before frosting.To make the frosting

1. Mix softened butter on medium speed with an electric or stand mixer. Beat for 30 seconds until smooth and creamy.

2. Add powdered sugar, heavy whipping cream and vanilla extract. Increase to high-speed and beat for 3 minutes.

3. Add more cream if needed for spreading consistency.Frost cupcakesusing a piping bag or knife.


Nutrition Information:

Quickview
231k Calories
3g Protein
8g Total Fat
36g Carbs
1% Health Score
Limit These
Calories
231k
12%

Fat
8g
13%

  Saturated Fat
2g
15%

Carbohydrates
36g
12%

  Sugar
24g
28%

Cholesterol
41mg
14%

Sodium
70mg
3%

Get Enough Of These
Protein
3g
6%

Selenium
8µg
12%

Vitamin B2
0.15mg
9%

Vitamin B1
0.12mg
8%

Phosphorus
81mg
8%

Folate
31µg
8%

Manganese
0.12mg
6%

Iron
0.92mg
5%

Calcium
45mg
5%

Vitamin B3
0.87mg
4%

Vitamin E
0.53mg
4%

Vitamin K
3µg
3%

Vitamin B5
0.32mg
3%

Potassium
98mg
3%

Vitamin D
0.38µg
3%

Vitamin B12
0.15µg
3%

Zinc
0.29mg
2%

Vitamin A
88IU
2%

Fiber
0.44g
2%

Copper
0.03mg
2%

Magnesium
5mg
1%

Vitamin B6
0.03mg
1%

covered percent of daily need
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